I love chinese, err hunan food. I eat moo goo gai pain and have great low blood sugars. It's full of veggies and nonfried chicken. It does have broth like sauce but it does not stick to the food like the thicker sauces and it is sooo good! The hunan restaurant I get my food from stir-fries much of it's entrees and that is a good thing.

I like whole grain pastas on occasion and they seem to slow down the process. I slowly converted to whole grains by using a brand of pasta called Ronzi as they have whole grain blends, not completely whole grain. One thing I have noticed is anything eaten in abundance with items that spike slowly still spike quick. Moderation is always the answer. Even items that don't spike will if eaten too much at once.

I notice if I keep my carbs in similar number for all 3 meals I have good BS readings whether they are 40 carbs a meal or 65 carbs a meal. It is consistency really that works for me. Peanut butter eaten with a 'normal' carb meal for me does not spike my BS, but add it to a meal that is already 60 carbs or so and wham, BS spikes for certain. I try to stay btw 50 and 70 with the normal around 60, and don't add anything to my meal that is 'sweet with sugar' on top of it or else I will not be 'controlling' my BS like I should. I am losing weight slowly, about 1-2 pounds a week and that isn't thrilling to me...lol...but I know it is best! It's sometimes rough going, but I allow a slip up now and then and do much better overall because of it. I just want to get my experiementing past the point where I don't have to eat the same meal and remove this or add that and have a relatively good idea what goes in without having to test its spike!

Ljay

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I don't like the texture of the whole grain pastas and didn't find that they were any different in how they broke down for me, so I stick with regular pasta in proper portion sizes. The trick for me is to make sure that it's a part of a meal and not a meal on it's own, and that there is plenty of FIBER and protein also in the meal. Fiber seriously slows down carb absorption rates.

i agree chinese food always makes my sugar high. pizza on the other hand not too bad as long as i eat only one. i am a little confused about whole grain pastas, they are part of the low-glycemics right? well nevertheless they still make my sugar high, i thought they were suppose to take longer to break down? anyone have any answers or a good way to eat pasta, there is so much carbs in a small amount, i usually stay away from them.

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I get the "Pizza Effect" more from chinese food than from pizza. And I don't mean made at home stuff....if you make it at home you can really control what goes into it and chinese food can be very healthy....BUT when you go to a chinese restaurant there is so much sugar in those sauces and just all over everything!!!! But the fat content is through the roof and that's what causes the delay in the glucose absorption.

Protein will slow down the processing of carbs some, but fat really brings it to a grinding halt. So the more fat in the meal is very often what delays that spike.

Chocolate does it, too. The few times I allow myself chocolate, the real stuff, it is a slow rise because of the fat content.

About pizza. On the day I decided to go low salt I was grocery shopping and we were to have pizza for dinner that night. This was even before I knew I was diabetic. I got a regular frozen pizza for hubby and picked up a spinach and mushroom pizza for me. Yuck! The only thing good about it was the lower sodium, but all I could eat was one piece. There was no tomato sauce on it at all and no Italian spices. So... About a month later or so, and this was after I knew I was diabetic, I decided to make a pizza. I used a premade whole wheat crust and so salt or sugar added crushed tomatoes. I sprinkled that with oregano and topped the pizza with turkey, mozzeralla cheese, sweet peppers, banana peppers, onion, and mushrooms. Very yummy, low in sodium, and the carb count was not too bad. I used up 3 carb choices with 2 slices of pizza and was satisified. Anyway, I got a pizza fix without being grossed out, and without blowing my eating plan. Windy

I love pizza so much that I can't even have it cause I will eat the whole thing. But when I have to have it I get thin crust and the smallest size possible. I make sure it has meat on it and go light on the sauce and cheese.

Oddly enough pizza is one thing that does not spike me too bad. As long as I get the thin crust and only eat 1 slice. I sometimes will eat one slice and then take the toppings off of another slice and eat just the toppings.

Can not really answer your question, but here is a hint on pizza. If you really must have it (and I do occasionally), then ask them to go lite on the sauce (sugar in there) and ask for the thinnest crust possible. (less carbs) That way I can enjoy a slice with out reaking havoc on my BS.

I've read that pizza is a food that keeps on giving in that it can also raise your BG levels the next day. I've also read that the Dreamfields brand of pasta may not spike for 4 or 5 hours after eating.

I was under the impression that whole wheat pasta was a baddie for glucose levels but it seems to work for me with testing before & 2 hours after eating. I'm not sure if I should be checking later as well.

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